---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mt. Airy Chocolate Souffle Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
       1 lb Semisweet chocolate
       1 c  Butter
       6 tb Brandy
       9    Eggs; separated
       1 c  Sugar, plus 1/4 c
       1 ts Salt
       1 ts Cream of tartar
       1 tb Vanilla
  
    Butter the springform pan. Line the bottom with parchment
   paper. Cut a strip of parchment paper about 30x5 inches and
   line the sides of the pan forming a collar.
   Melt the chocolate and butter in the top of a double
   boiler. Add brandy off heat.
   Beat the egg yolks until very light and lemon colored.
   Gradually beat in the 1 cup sugar. Fold into the chocolate
   mixture. Beat the egg whites with the 1/4 cup sugar, salt,
   and cream of tartar until stiff peaks form. Fold all
   together with the vanilla extract.
   Pour into the prepared springform pan. Bake in an oven
   preheated to 350 for 55 minutes, until the center is just
   set. Let cool on a rack 20 minutes. Remove the pan’s walls
   and the paper collar. Continue to cool at room temperature;
   cut into 12 pieces with a knife blade dipped in warm water.
   Serve at room temperature with cold Soured Cream (see
   recipe).
   SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 307)
  
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